Brewing a dry process Yirgacheffe with Samir Benouar of Milka Coffee Roasters
Samir Benouarowns a small coffee shop and roastery called Milka Coffee Roasters in Sacramento, CA. Drinking coffee, being in a coffee shop, making drinks or roasting coffee are his happy places. Samir takes the chill approach to coffee making and to running his shop, with the perspective that we should all have more fun in coffee, especially in the day-to-day operations. I hope you all have chance to stop by and say hi to the Milka crew, they would appreciate it and I think you all would love it as much as I do!!
Brewing a dry processed Yirgacheffe, Ethiopia, with Samir Benouar
Tesfaye Doni exports this coffee himself, which allows us to taste his coffee and hard work. This also helps him negotiate a better price per kilo, year after year. We bought this tasty coffee from Coffee Shrub in Oakland.
Link:
BREW FORMULA
Radio: 1:14 (16g coffee: 225g water - 250g water for darker roasts)
Grind your coffee, heat the water, put the filter in the Origami dripper, and put the grinds in the filter. Make sure your bed of grounds is nice and flat. Shaking the brewer a few times should do the trick!
Pour, in a circular motion, 50 grams of water. You want to make
sure you pour hard enough to disturb the coffee at the bottom of the
conical filter. Once you are finished pouring, swirl the slurry 4 or 5
times by grabbing the brewer by the top and shaking it in a circular
motion.
After 25 seconds start your second pour of 100 grams.
This time pour straight down the middle and just as hard as the first
pour. This bit of agitation will make sure your coffee is extracting
fully and as evenly as possible. After pouring, repeat the slurry swirl.
At 1:15 start your third pour by gently pouring 50 grams of
water in a circular motion. From here on out we want to be a bit more
gentle so as to not disrupt the brew bed. For us this helps curb any
astringency and maintains clarity of sweetness and acidity. We do not
slurry swirl on this step.
At 1:50 we pour our last pour of 25
grams (50 grams for darker roasts.) We want to continue the gentle
circular pouring motion. When we are done we simply lift the brewer off
the glass and lightly tap it back down. This settles any floating coffee
and creates a nice flat bed (which I will admit is probably more
aesthetics than function).
The final step is to stir your coffee
vigorously and enjoy!
Recipe Note
TIPS AND TRICKS
Brewing coffee is fun, don't think
too hard about it, learn the basics and figure out how you like to brew
and then enjoy your daily ritual!